Master the Art of Bengali Cuisine

The approach to celebrate Mahalaya at Bangalore is way different than in the Bengali heartland. This post is an account of how different these two approaches are. One is an account of an immigrant bong in the IT City and the other account is from a pakka Bongo Tanaya at Kolkata.

You search for a recipe, and land up in a wonderful blog with just the spot on content you were searching for. And you wish you knew more about the author.

About the person who spent so much time to prepare the dish, undertook several hassles made to make it look, smell and taste perfect. Well, you need to wait no more.

CLB is here with the Food Blogger Interview Series to bring the personal side of your fav food bloggers. Part 1 was Jayashree and Part 2 is Bong Mom – a Bong by birth, a mom of two and a wonderful cook. Read more to know her secrets.

So the guessing game was fun. Thank you all for the comments. Yes, you all have guessed it right the main ingredients were paneer (famer’s cheese) and spinach. Here goes the recipe for the yummy and delicious recipe from my mom’s kitchen. Serves 6 Ingredients: For making the paneer bowls:- Farmer’s cheese (Paneer): ½ kg…

Serves: 4 Its Monday today, most of the houses prefer to vegetarian food, no difference at my place too. So cooked cabbage today and of course Bengali style. My maternal gets a credit for this, she cooks this dish, just too well. I have never tasted somebody cook better badha kopir tarkari than her….

This is a new style of chicken I cooked a few days ago. It was absolutely experimental, but it turned out to be good. So posting it in this blog. Serves 4 Ingredients: Chicken (murgi): 1kg Onions (peyaj): 5 medium sized ones Tomato: 2 medium sized Potato (aalu): 4 pieces Mustard oil (sarser tel): 4…